Deliciously creamy zucchini mac and cheese is the ultimate, healthy comfort food that adds in extra veggies! Make this healthier, easy zucchini mac and cheese for a weeknight dinner that the whole family will love. Options to add extra protein and even more veggies, too!
Next add in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese and stir until completely melted. Finally fold in cooked noodles and shredded zucchini. Taste and add more salt and pepper, if desired.
I typically make this with unsweetened almond or cashew milk because we don't buy regular milk. However you can use whatever milk you'd like. If you want a richer mac and cheese, use 2% or whole.
I recommend shredding your own cheese from a block of cheese. It generally melts better!
To store: store this healthier zucchini mac and cheese in an airtight container for up to 3-5 days (if it lasts that long!)
To reheat: you can reheat it in the microwave to save time, but I would recommend adding it to a lightly oiled baking dish and heating it in the oven for about 20 minutes at 375 degrees F. This will help the mac and cheese get that bubbly cheese factor back without drying out.